1. In a food processor, pulse almonds, walnuts, flax meal, and coconut until coarsely ground to desired consistency. Pour into a large mixing bowl and stir in sunflower seeds, dates, salt and cinnamon.

2. In a small to medium saucepan, warm coconut oil, nut butter, and honey over low heat. Stir to blend until mixture is completely incorporated. Off the heat, add the vanilla. Pour the nut butter mixture into the nuts, stirring to coat evenly.

3. Line an 8x8 square dish with parchment paper or foil. Press nut mixture into the pan.

4. In a small saucepan, gently melt chocolate over low heat, stirring frequently to avoid scorching. (Or use a double-boiler if you're nervous about this.) Evenly pour melted chocolate over bars then spread in a thin, even layer.

5. Freeze for about 1 hour. Remove paper/foil sling from pan, then cut into 16 even squares. Store in the refrigerator or freezer.